The BEST Almond Flour Pumpkin Bread

The BEST Almond Flour Pumpkin Bread recipe that is a must to make this fall! Super moist, easy to make and drizzled with a delicious cream cheese glaze!

You guys. THIS.

‘Tis the season for baking! I don’t know about you, but in our house October means all things PUMPKIN and this bread recipe is an absolute must to have in your arsenal this fall! There is nothing like a simple quick bread to get you in the mood for fall baking and this pumpkin bread is not only super easy to make, but is literally one of the moistest bread recipes I’ve ever tasted. I should also mention that your kitchen will smell amazing after baking this! This recipe is full of ingredients like pumpkin, cinnamon and nutmeg – the perfect fall spice trifecta if you ask me – and is also much healthier than typical sweet breads that tend to use a lot of butter and sugar.

This pumpkin bread is also gluten-free, paleo (if you omit the cream cheese glaze) and also makes a really great low carb option too. I love baking with almond flour because it’s super versatile and the taste and texture are great, but it’s also high in protein too!

To sweeten this pumpkin bread I used a little maple syrup which tasted SO GOOD mixed with the pumpkin and cinnamon flavors. I also drizzled the entire loaf with a delicious cream cheese glaze which was inspired by these pumpkin bars 🙂 If you want to keep this recipe refined sugar free, you can just omit the glaze altogether – I promise this bread tastes absolutely amazing all on its own.

I am all about convenience which is why I love recipes like this. Simply mix all your ingredients together in a bowl, pour everything into a loaf pan and pop it in the oven. DONE! I promise you this is the easiest thing you’ll make this fall! Oh and it’s totally worth it. A slice of this pumpkin bread would be perfect with your morning coffee, or even as a midday snack, or after dinner when you are craving something sweet orrr….I mean basically this pumpkin bread is a good decision ANY TIME and I am definitely not sad about it.

I really hope you all enjoy my favorite pumpkin bread recipe and don’t forget to tag Eat Yourself Skinny on Instagram or Twitter if you do end up making this! Everyone should have a go-to pumpkin recipe so make this one yours this season!

In a large bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice, cinnamon, nutmeg and salt. Set aside.

In a separate bowl, whisk together eggs, coconut oil, maple syrup and pumpkin puree and mix until well-combined.

Pour the wet ingredients in with the dry ingredients, mixing until there are no clumps.

Pour pumpkin mixture into a prepared 9x5-inch loaf pan and bake in the oven for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean.

Let the pumpkin bread sit for 5 minutes then remove from pan and let cool completely on a wire rack.

To make the cream cheese glaze, place cream cheese in a small microwave-safe bowl and heat on high for 30 seconds until softened. Whisk in powdered sugar and almond milk, mixing until smooth and runny.

I’m wondering if anyone else had a problem with the end rest being mushy? I cooked it for an extra 20-25 minutes it just wouldn’t cook. I did substitute applesauce for the oil and egg whites but I do that with most loaf recipes. Any suggestions? Thank you

I think this might be because you substituted the eggs in this recipe – baking with almond flour requires eggs in order to act as “glue” since there is not gluten and it helps everything stick together and bake properly. Sorry this didn’t work out for you!

Now that I have cut way back on gluten (I do cheat occasionally), I haven’t been baking as much. I’m going to try this but was wondering if I could use butter instead of coconut oil or possibly 1/2 & 1/2? Also, do you have this recipe in grams?

Made this tonight. The flavor profile is very good without the frosting. I may sprinkle chopped walnuts or pumpkin seeds on top the next time. Super moist, however almost mushy even though I baked it until the toothpick came out clean. Do you think making it with butter rather than coconut oil will reduce some of the moisture?